Marry Me Chickpea Salad
Crispy roasted chickpeas tossed with fresh herbs, creamy feta, and a bright lemon-tahini dressing—the kind of salad that's fancy enough for company but takes 20 minutes total. Sheet-pan roasted until golden, then finished with a scatter of pomegranate and toasted nuts.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 13g
Ingredients
- 2 cans (15 oz each) canned chickpeas, drained and patted dry
- 4 tbsp olive oil, divided
- 1 whole lemon (juiced + zested)
- 3 tbsp tahini
- 1 cup crumbled feta cheese
- ½ cup pomegranate arils
- ½ cup fresh herbs (parsley and dill, chopped)
- ¼ cup toasted sliced almonds or walnuts
Instructions
- 1
Pat chickpeas completely dry with a clean kitchen towel—this ensures they crisp up.
- 2
Toss chickpeas with 2 tbsp olive oil, a pinch of salt, and black pepper on a sheet pan.
- 3
Roast at 425°F until golden and crispy, shaking the pan halfway through, about 15 minutes.
- 4
Whisk remaining 2 tbsp olive oil, tahini, lemon juice, 2 tbsp water, and a pinch of salt until smooth.
- 5
Toss warm chickpeas with fresh herbs and lemon zest, then drizzle half the dressing over them.
- 6
Arrange chickpeas on a plate or bowl, scatter feta, pomegranate, and almonds on top, then drizzle remaining dressing.
Tools you’ll need
- sheet pan
- paper towels
- small bowl or jar
- whisk
- measuring spoons
- oven
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